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42 Terms

1
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What is the Recommended Dietary Allowance (RDA)?

The average daily intake level sufficient for nearly all healthy individuals in a group.

2
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How is RDA used in public health?

It helps plan meals, create nutrition labels, and guide health policies.

3
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What are the Caribbean Six Food Groups?

Staples, Legumes/Nuts, Foods from Animals, Vegetables, Fruits, Fats and Oils.

4
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What is the Multi-Mix Principle?

Combining foods from at least 3 of the 6 food groups to make balanced meals.

5
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What is a food exchange list?

A guide grouping similar foods so they can be substituted for one another.

6
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How do food composition tables help?

They list nutrient values in foods to aid in diet planning and comparison.

7
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What is nutritional balance?

When energy intake equals energy expenditure, maintaining weight and function.

8
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What are the effects of overnutrition?

Obesity, heart disease, diabetes, hypertension, some cancers.

9
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What are the effects of undernutrition?

Stunted growth, weak immunity, fatigue, underweight.

10
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What is exclusive breastfeeding?

Feeding only breastmilk for the first 6 months of life.

11
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When should complementary feeding begin?

Around 6 months, alongside continued breastfeeding.

12
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What are signs of undernutrition in infants?

Weight loss, frequent illness, low appetite, stunted growth.

13
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What factors affect infant nutrition?

Caregiver knowledge, food access, sanitation, culture, illness.

14
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What is anthropometry?

The use of physical measurements to assess growth and nutrition.

15
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What is a growth chart?

A graph tracking a child's growth over time using percentiles.

16
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What is a growth curve?

A line on a growth chart showing a child’s growth pattern.

17
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What helps improve child nutrition?

Breastfeeding, education, supplements, clean water, food access.

18
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What nutrient deficiency causes anemia?

Iron.

19
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What nutrient deficiency causes night blindness?

Vitamin A.

20
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What nutrient deficiency causes goiter?

Iodine.

21
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What breaks the diarrhea-malnutrition cycle?

Breastfeeding, ORS, zinc supplements, safe water.

22
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What is a table d’hôte menu?

A fixed-price menu with limited choices.

23
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What is an à la carte menu?

A menu where each item is priced separately.

24
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What are principles of meal planning?

Adequacy, balance, moderation, variety, aesthetics.

25
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What dietary needs should be considered in planning?

Children, elderly, pregnant women, athletes.

26
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What causes food poisoning?

Bacteria, molds, chemicals.

27
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What agencies regulate food safety?

CFIA (Canada), FDA (USA), CROSQ (Caribbean).

28
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What are safe food temperatures?

Hot foods above 140°F, cold foods below 40°F.

29
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How does cooking cause nutrient loss?

Via leaching, heat, light, air exposure, enzyme action.

30
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What methods preserve nutrients best?

Steaming, stir-frying, microwaving.

31
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What is zoning in kitchen design?

Dividing the kitchen into prep, cooking, washing, and storage zones.

32
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What is batch cooking?

Preparing large quantities of food at once for efficiency.

33
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What is the PASS method for fire extinguishers?

Pull, Aim, Squeeze, Sweep.

34
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What are Class A, B, C extinguishers used for?

A = combustibles, B = flammable liquids, C = electrical.

35
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What are common garnishes?

Lemon twists, herb sprigs, fruit carvings.

36
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What makes a good garnish?

It should be edible, clean, and match the dish.

37
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What is the Maillard reaction?

Reaction between amino acids and sugars causing browning.

38
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What is caramelization?

The browning of sugar when heated.

39
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What is gelatinization?

Thickening of starches when heated in water.

40
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What is emulsification?

Blending of two liquids like oil and water.

41
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What is leavening?

Production of gas to make baked goods rise.

42
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